Savory or sweet, crepes stuffed with delicious creamy cheeses, meat, seafood, vegetables or fruit are a special treat for most us, even worthy of their own party! Offering guests a range of tasty ...

In a medium mixing bowl or in the jar of a blender, combine the flour and sugar. Add the milk, and eggs and mix well. Refrigerate the batter for 1 hour. For the Filling: Heat oil in medium skillet ...

1. Whisk all ingredients together and let stand for 10 minutes. Heat a 12-inch nonstick skillet over medium-high heat. Spray with nonstick spray. Add just enough batter to pan to lightly coat the ...

Delicate crepes enhanced by a subtle herb flavor, a rich goat cheese filling and crisp cucumber slices are combined to create an interesting combination of textures in the following recipe. Developed ...

Inspired by a recipe from the cookbook Two for Tonight by Chef Jacques E Haeringer, owner of restaurant L’Auberge Chez Francois in Great Falls, Virginia, this vegan version of his pear Roquefort ...

Starter: Have you ever tried the unusual combination of beet with ricotta and arugula? Our crepe rolls will surprise you! The beet, in addition to giving a vibrant color to the crepes, enriches the ...

Cheese-filled crepes with blueberry sauce made with this recipe from The Culinary Institute of America are a treat to remember. Although traditionally eaten in the morning, crepes can be served as a ...

In my years as a foodie and then a food editor, I”d never made crepes. There were at least two reasons: 1) one of my best friends makes a fabulous version, and 2) they scared me a little. Crepes are ...

Herb and Cheese Crepes With Lemon-Herb Butter ADVERTISING Herb and Cheese Crepes With Lemon-Herb Butter 4 to 6 servings (makes 12 crepes) A savory crepe can be enjoyed at any meal. When it’s time to ...

Spring arrived this week! What is old is new…think mushroom-garnished ham and cheese crepes culled from April 1970 Gourmet Magazine recipes to adapt and adopt as a signature dish. Usually, I use ...

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